Ingredients:
- Kadalamavu/ chick pea flour – 3 cups
- Rice flour – ½ cup
- Poha – 1 cup
- Roasted gram/ pottu kadali – 1 cup
- Peanut/ verkadalai – 1 cup
- Curry leaves – 3 sprigs
- Baking soda – 1 tsp
- Cumin powder – 1 tblsp
- Red chili powder – 1 tblsp
- Pepper powder – ½ tblsp
- Asafetida – ½ tsp
- Salt – as req
- Chaat masala – 2 tsp (optional)
- Oil – to deep fry
- Muruku acchi/ muruku/ idiyappam maker – 1
- Tri-food color – few drops
- Water – as req
Procedure:
Making Boondhi
- Place a kadai and pour some oil to deep fry, meanwhile in a wide mixing bowl add about 1.5 cups of chickpea flour, salt, baking soda. Mix roughly and pour some water and make a batter. The batter should be pourable consistency.
- Separate the batter into 3 bowls and add the food color respectively for making tri-color boondhis.
- Place a kadai/frying pan and pour some oil for deep frying,make sure the oil should not be smoky hot when the oil get enough hot to pour the boondhi batter .
- Use the boondhi making large ladle so called “Sarani/Jalli Karandi”, use a milk ladle /kuzhi karandi to take the boondhi batter and place over the batter on the boondhi making ladle/sarani/jalli karandi and pour the batter in a clock wise direction in order to avoid the boondhis overlapping.
- The boondhis takes only few seconds to cook so keep an eye on it and once the sizzle sounds off you can take off the boondhis from the oil and drop it over dry tissues/paper towel/any dry paper to observe the excess oil
Making sev
- In a mixing bowl add 1.5 cups of chickpea flour, ½ of rice flour, asafetida, salt, hot cooking oil about 1 tblsp and water. Knead tightly.
- Take a handful of dough and place them into idiyappam maker and start squeezing over the hot oil in clockwise direction. Allow it to cook in a medium flame for few mins then flip it around and let it cook for another min or so. Once the bubbles off take the sev out of the oil and place over the kitchen towel, to drain the excess oil.
Making ribbon pakoda
- The remaining sev dough we can make the ribbon pakodas using the ribbon acchu.
- Place the ribbon acchu into the muruku maker and place a handful of dough into the maker and start squeezing over the hot oil in clockwise direction. Allow it to cook in a medium flame for few mins then flip it around and let it cook for another min or so. Once the bubbles off take the ribbon pakoda out of the oil and place over the kitchen towel, to drain the excess oil.
PRE-MAIN PROCESS:
- Fry 1 cup of poha into the hot oil, within few mins it will puff up. take out the puffed poha and placed over the kitchen towel
- Fry 1 cup of roasted gram and peanut and handful of curry leaves into the hot oil.
MAIN PROCESS:
- In a wide mixing bowl, add TRI-COLOR BOONDHIS, BROKEN SEV, BROKEN RIBBON PAKODA, FRIED ROASTED GRAM, POHA, PEANUT & CURRY LEAVES
- In a small bowl add red chili powder, cumin powder, chaat masala, and pepper powder, salt. Mix well and sprinkle the masala mixture over the mixture and mix well.
The crunchy-snacky-colorful-local bakery shop MIXTURE is ready.
